Prep time: 30 minutes | Difficulty: Easy | Suitability: Vegan
Put those leftover Christmas sprouts to use with this super-simple, festive fried rice recipe. And if you have leftover rice you can use instead of cooking it from scratch - even better!
Ingredients
1 cup Tropical Sun Basmati Rice
1 heaped tsp Tropical Sun Coconut Oil
1 red onion
100g trimmed Brussel sprouts
Pinch Tropical Sun Onion Salt
1/2 tsp Tropical Sun Ground Turmeric
Pinch chilli flakes
1/2 tsp Tropical Sun Ground Pimento Seasoning
100g fresh pomegranate seeds
Method
- Add the rice into a saucepan with 1 3/4 cup of water. Bring to a boil, then cover with a lid and simmer on a low heat for 15-20 minutes until all of the water has been absorbed. Use a fork to fluff up the rice.
- Meanwhile, add a tsp of coconut oil into a frying pan and bring to a medium heat. Finely dice the onion and slice the sprouts into halves. Add these into the pan and sauté until softened and slightly caramelised.
- Season with onion salt, turmeric, chilli flakes and pimento.
- Add in the cooked rice and half of the pomegranate seeds and sauté everything together.
- Serve topped with extra pomegranate seeds and enjoy!
